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sf[_9_]

On Tue, 29 Jan 2013 21:27:57 -0600, (z z) wrote:

> St Louis style spareribs. Mom knows best-I tried the others and then
> went back. I usually buy the Hormel slab from the grocery store. I just
> once bought them "fresh" from a local meat counter and they had done a
> really funky cut that was extremely annoying to try to eat.
>
> I remove the membrane-personal preference.
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
> so we compromized and did high heat for only 20min. It didnt seem to
> hurt the outcome.
>
> Ribs don't have to be barbequed either-I did some with an all purpose
> no-salt seasoning and that was quite good as well.
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
> sauce is awesome and cheap.

I'm fine with ribs done in the oven too and I don't bother messing
around with the heat. They're done when they're done.

--
Food is an important part of a balanced diet.